Melt the margarine gently in a pan, add the sugars and golden syrup, continue to warm through gently, stir until well mixed. Measure out the Flour and spices. Add the melted sugar liquid to the flour carefully. Stir well to combine. We then mixed the bicarbonate of soda with the water as we found the mixture to be a little crumbly at this point. add to the main bowl. Mix well. You should now have a firm dough. Ideally this should now be left to chill for half an hour in a food bag in the fridge.

Now preheat the oven to 180°c. Line your tray with non stick baking parchment. Roll out the dough on a lightly floured board to about 0.5cm and cut your shapes – we used one large Heart shaped cutter with a smaller one that fitted inside (leaving a border of about 7 mm). Lift the cut out shape onto the lined tray using a fish slice if needed. Now add the sweets – we used two the same colour in the ones illustrated- but you can put them in as two different colours. We used two sweets for a cut out centre of 6cm at its widest point. We have found that despite other recipes recommending you crush the sweets this resulted in lots of pale coloured, bubbly, ‘glass’ so we leave ours whole and just cook for slightly longer.

Cook for 10-12 minutes or until golden brown, and until the sweets have melted. Leave to cool for a few minutes on the tray for the sugar glass to set then remove to a cooling rack.